Sauerkraut, Pickled Vegetables, Umeboshi

Lactic acid bacteria, formed through natural fermentation makes this product a probiotic. Pickling improve the nutritional value of food by introducing B vitamins produced by bacteria, and improves the vitamin c levels. Its an important addition to every meal, to enhance digestibility increase.

Choose from our range of probiotic pickled products. The pickling process improves the nutritional value of the food through the introduction of B and C vitamins. Natural fermentation of lactic acid bacteria result in the probiotic properties of this range of picked veggies, so they are important additions to every meal as they aid in digestion.